Apple Crumble Cheesecake
This apple crumble cheesecake recipe tastes like two of fall’s best desserts baked into one. Imagine a creamy vanilla cheesecake layered with sweet cinnamon apples and crowned with buttery streusel crumbs. It’s comforting and decadent, with a texture that melts and crunches all at once.
Ingredients
- 2 cups graham cracker crumbs
- ½ cup melted butter
- 2 tablespoons sugar
- 3 blocks 8 oz each cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 3 medium apples peeled and diced
- ⅓ cup brown sugar
- 1 teaspoon cinnamon
- 1 tablespoon lemon juice
- 2 tablespoons water
- 2 tablespoons cornstarch
- ¾ cup all-purpose flour
- ½ cup brown sugar
- ½ teaspoon cinnamon
- ½ cup cold butter cubed
Instructions
- Mix graham cracker crumbs with melted butter and sugar until the texture feels like damp sand. Press into the bottom of a 9-inch springform pan and bake at 325°F for 10 minutes. Cool while prepping the rest.
- Beat cream cheese until smooth. Add sugar and vanilla, mix well. Beat in eggs one at a time, then fold in sour cream gently. Let rest while apples simmer.
- Toss diced apples with brown sugar, cinnamon, lemon juice, and water. Simmer over medium heat for 5–7 minutes until soft. Add cornstarch slurry and stir until thick and glossy. Let cool.
- In a bowl, mix flour, brown sugar, and cinnamon. Add cold butter and pinch together with fingers or pastry cutter until crumbly.
- Pour cheesecake batter over the cooled crust. Spoon apple filling gently over the top. Sprinkle crumble generously to cover the surface.
- Bake at 325°F for 55 to 65 minutes. Turn off oven and let cool inside for 1 hour. Chill in the fridge for at least 4 hours or overnight before slicing.
Notes
Use firm tart apples like Granny Smith or Honeycrisp. Don’t overmix the crumble—big, buttery chunks give the best texture. Serve cold with caramel or whipped cream, and pair with cider or chai for cozy vibes.